Pal Sravu Curry || Milk Shark Fish Curry || Ep No :141

 



 The grey sharpnose shark , Rhizoprionodon oligolinx is a shark family Carcharhinidae.It is found in the tropical water of the Indo- west pacific oceans .The diet of the grey sharpnose shark consists of crustaceans, fishes and cephalopods.It is killed for human consumption , fresh or dried and salted.It is considered to be harmless to people.



Method Of Preparation
Take one kilograms of Milk Shark, Wash under running water.
Take ten pieces of  Malabar  tamarind, wash well under running water thoroughly.
Add a teaspoon of salt and a cup of water, soak well.
Switch on the flame and keep an earthen pot.
Add a teaspoon of coconut oil and heat it.
When oil gets heats up , add s fistful of fresh curry leaves.
Now add a medium size sliced ginger and a bulb of chopped garlic , two Green Chilies, saute it and switch off the flame.
Now add two and half tablespoon of red dry chili powder . two and half tablespoon of Kashmiri red chili powder 
Add half teaspoon of turmeric powder and half teaspoon of coriander powder.Stir well till raw taste goes off .
Now add soaked Malabar tamarind along with the salt water.
Add a cup of water and mix well.
Now switch on the flame and bring it to boil on high flame.
Once it boils, add sliced fish pieces.
Dip fish pieces in the boiling curry.
Then add a small piece of sliced ginger and a fsitful of fresh curry leaves.
Cover and cook on low flame  for ten to fifteen minutes.
After fifteen minutes, fish completely cook well, switch off the flame.
Switch on the flame again and keep a pan.
Now take twenty shallots and a bulb of fresh garlic.
Add two tablespoon of coconut oil to the pan.
When oil heats up, add half teaspoon mustard seeds.
When mustard seeds pop up , add quarter teaspoon of fenugreek seeds.
When both fenugreek and mustard seeds pop up, add sliced shallots.
When shallots starts changing the color, add garlic and saute well.Then add some fresh curry leaves and switch off the flame.
Transfer the seasoning to the curry.
Cover and keep for ten minutes and then serve with hot rice.
It is a best combination with mashed tapioca too.
The fish curry can be kept for three to four days.
Make sure to boil every day , if keeping for more days.
The fish curry tastes best if served on the next day.



Ingredients
Milk Fish - One Kilograms
Malabar Tamarind - Ten Small Pieces 
Coconut Oil - Two And  Half Tablespoon
Kashmiri Red Chili Powder - Two And Half Tablespoon
Dry Red Chili - Two And Half Tablespoon
Turmeric Powder - Half Teaspoon
Coriander Powder- Half Teaspoon
Ginger - One Large Size
Garlic - Two Bulbs
Green Chilies - Two Nos
Shallots - Twenty Nos
Curry Leaves - Two Fistful
Salt - For Taste

Short Video

 

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